Sunday, May 2, 2010

Truly Insane Peanut Butter Truffles

If you stop by here regularly, you already know I belong to too many baking and cooking groups. Sometimes I bake ahead so I have plenty of time to write the posts, and sometimes I fall behind and make the recipe on the day it's supposed to be posted. Although I prefer the former, today I learned the latter has its appeal, too.

When I delay posting, I can benefit from the P&Qs (Problems and Questions) that other bakers discuss. This week's Sweet Melissa Sundays recipe, Peanut Butter Truffles, is a perfect example. The SMS bakers were disappointed by the laid back peanut butter flavor of these truffles.  Some of them doubled the peanut butter (and even commented they might even go for more next time).

So I went with 2 1/2 times the amount of peanut butter with an extra 20% chocolate.  When I combined the cream and the peanut butter and heated them, they emulsified easily but the mixture was so oily, and yes, almost broken, that I panicked and added more chocolate in an unnecessary attempt to get the chocolate and peanut butter mixture to come together harmoniously. Adding the softened butter helped, but in the end, the chilled mixture was fine for scooping and rolling in chopped nuts.

Melissa calls for chopped peanuts but I wanted to mix it up a little so I used honey roasted peanuts. Perfect! They aren't the loveliest truffles you'll ever see, but they are decadent and delicious.

I am so grateful to Mara of Love your Mother for selecting this delicious recipe! Please check out what she did with these, and then go visit the other SMS bakers. You can find them here. They are a truly amazing and inspiring group!

Peanut Butter Truffles - adapted from The Sweet Melissa Baking Book

Printable Recipe

5 ounces bittersweet (61%) chocolate, finely chopped (or use feves)
7/8 cup heavy cream
175 grams/6 ounces smooth peanut butter (not natural)
3 tablespoons butter, at room temperature
1 cup chopped honey roasted peanuts

Put the chocolate in a medium heatproof bowl and set aside.

Place the cream and peanut butter in a 1 quart saucepan and heat over medium low heat, stirring occasionally with a heatproof spatula until quite warm (but not hot) and small bubbles form around the edge. The mixture will look oily.

Pour the peanut butter cream mixture over the chocolate and let sit for 2 minutes. Stir up from the bottom with your heat proof spatula and let sit for another minute or two. Stir up from the bottom again and stir in the butter in 4 pieces, mixing to combine. Refrigerate for at least two hours.

Using a teaspoon or small scooper, scoop out the truffles, gently shape into round balls and roll in the peanuts, pressing the peanuts onto the truffles. Refrigerate immediately. Serve chilled. Makes about 30 truffles.


margot said...

Nice job on the truffles! Honey roasted peanuts were a great idea, as was upping the peanut butter. Sadly, these were not a big hit around here.

I like your new blog design! I would love to get a blog makeover, but never get around to it. Oh, and I am incredibly impressed with how many groups you keep up with and also that you actually make things ahead of time.

Julie said...

Hi, Leslie: I hear you on the posting in advance verses same day. I was a same day poster yesterday, too.

These look wonderful. I love the idea of honey roasted peanuts.

Flourchild said...

Woah I love your stack of truffles, I think they look great. I agree with you on the messy part...I had a big chocolate mess all over my kitchen.It was so worth it though! Im sure the honey roasted peanuts were fantastic with these truffles! You always do such a great job baking!

Your Fellow Bakers said...

This is my first time visiting your blog, and I have to say I really like it! Your truffles look wonderful, and I'm sure they tasted that way too =)

Tia said...

they look pretty lovely to me!

Kayte said...

You have a way of making even chocolate look appealing! I love how you stacked them all up, so fun and creative. These would look so nice on a party tray. I am sure they would also be very popular.

Mimi said...

Your new design looks great, so do the truffles.

Nina said...

Great job!
I love the new layout too!

Tracey said...

I'm almost always a last minute baker so it's rare I don't benefit from the advice of others :) It is nice, though, not to be stressed and rushing at the last minute, which seems to be happening a lot lately.

Your truffles look fabulous all stacked in a pyramid! I'm glad you enjoyed them and that you were able to include more peanut butter. That was definitely the biggest complaint about these.

Karen said...

Great job! Two and a half times the amount of peanut butter sounds like it would work!

Baking is my Zen...sweet nibbles for the soul said...

Nice photo of pyramid of truffles!

Gabe's Girl said...

You make such beautiful baked goods! Thanks for remembering little ole me!

Tessa said...

I wish I would have added more peanut butter. My truffles seem like they are missing something.

I disagree with you assessment of your truffles. I think they look great!

Anonymous said...

Hi Leslie!

Thanks so much for stopping by and saying hello- it was wonderful to hear from you, as I've definitely missed talking through SMS. I'm glad to be back and am looking forward to keeping in touch again! How have you been doing these last few months?

It looks like your truffles came out just perfect- do you think after upping the PB dramatically, the flavor shined through sufficiently? That seemed to be the only thing that disappointed the other bakers regarding this recipe. Isn't the P&Q an absolute lifesaver sometimes? I always get the best tips there!

Well I hope you have a great day and I'll talk to you soon!


Kelly said...

I thought my cream-peanut butter mixture looked kind of broken too, and I used the recipe-specified, not very peanutbuttery amount. Must just be what it does.

Mara... said...

Thanks for trying the recipe, your truffles look amazing!!! Man, I wish I had some left right now! :-)